Nutritionist's Pick: Beef Fajita Bowls
with Quick-Cook Brown Rice, Mushrooms and Lime Crema- Milk
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
Ingredients: Ground beef • Sweet bell pepper • Brown rice • Yellow onion • Mushrooms • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Garlic.
Ingredients
250 g
Ground Beef
1 cup
Quick Cook Brown Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
2 unit(s)
Garlic, cloves
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 unit(s)
Yellow Onion
113 g
Mushrooms
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Briefly rinse rice.
- To a medium pot, add 1 1/2 cups (2 3/4 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then mince or grate garlic.
- Peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- Quarter mushrooms.
- To an unlined baking sheet, add peppers, mushrooms, onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, if you like, then toss to combine.
- Roast in the middle of the oven for 10-12 min, stirring halfway through, until tender.
- Meanwhile, in a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add beef and Chili-Cumin Spice Blend. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1/4 tbsp oil per batch.) Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add tomato sauce base, half the garlic and 3 tbsp (6 tbsp) water. Cook for 1-2 min, stirring occasionally, until thickened. Season with salt and pepper.
- To a small bowl, add sour cream, lime juice and half the lime zest. Season with salt and pepper.
- To the rice, add remaining garlic and remaining lime zest, then fluff with a fork. Season with salt and pepper.
- Divide rice between bowls.
- Top with beef and roasted veggies.
- Drizzle lime crema over top.
- Squeeze a lime wedge over top, if you like.
Customer reviews
Review summary
Updated on Oct 2026- Flavour: This dish delivers bold, well-developed flavour that even younger eaters enjoyed.
